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There was no option: While I was back home I had to bake bread in those century old wood ovens. Before flying to Switzerland, I asked my family to scan all the news around that topic to see if there was any baking going on while we were there and lucky us, the small village … Read more

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Built in 1908, the Ma Tau Kok Cattle Depot was originally designed as a slaughterhouse and it was used as such until 1999. The slaughtering activities were moved out of town and the superb red brick houses were renovated thereafter. It’s in 2001 that the site reopened as an artist village where people from all … Read more

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Every artisan has its element to work. Writers have paper and pen, musicians have instruments, sculptors have noble wood or stone… and we, bakers have flour – a noble element that requires the same amount of artistry as a sculptor or a painter. For us, quality flours created by the passionate millers are our playground, … Read more

Twisted butter

May 3rd, 2012 | Posted by greg in Daily life... - (9 Comments)
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Butter as you know it just took another twist you didn’t really expect. In normal preparation, butter is the ingredient that makes baked goods taste better, and yes: it’s better with butter. Yet, thanks to ancestral artisan skills and superbly hand crafted butter from the like of Jean-Yves Bordier, butter is now back to where … Read more

For a baker, discovering first hand the magic behind tandoor oven and the making of Indian breads was an amazing experience. The bread specialist of the Indian cuisine had such a smooth flowing way of doing it that it made me feel like I knew nothing. The bread specialist you see on this movie showed … Read more

I figured it would take me at least 3 extended blog post to explain my complicated relationship with sourdough. As a quick introduction and as a fan of the Bourne trilogy blockbuster, I thought appropriate to call this series as: I. The Sourdough Identity II. The Sourdough Supremacy III. The Sourdough Ultimatum National Geographic, Discovery … Read more

  Don’t you agree that a great bread makes a great sandwich? For a sandwich dating from 1899 in the US, I am pretty sure the bread used back then was proper… the ugly square bread loaded with preservatives only showed up in the 1950’s with the equally ugly industrial revolution. So, why can’t we … Read more

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After 20 years of baking, I still love discovering and baking new breads. This is part of our daily fuel… we test, we try, we bake, we taste… again and again… until the day we reach perfection; therein lies happiness… The day I met with the delightful Sonia Graupera – travel journalist, adviser, seasoned foodie … Read more

Scheduled to be published for the Hong Kong Book Fair and its 920,000 visitors in July 2011, here is a glimpse of what you will find in my upoming baking book! After the unconditional success of the now sold-out Artisan Bread book, I oriented this second edition towards baking your own bread at home. We … Read more

“Atelier Du gout” Baking Demo

November 25th, 2009 | Posted by greg in Classes & Demo - (15 Comments)

The baking demo at the excellent L’atelier du Gout, was a great success and I can understand the so many questions from the passionate bakers attending the class. One of the question was about the stone to be used in a home oven. Using a stone in home baking makes a big difference to your … Read more

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